RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.4685
Energy (kCal)	359.6591
Carbohydrates (g)	12.2194
Total fats (g)	34.0221
Fatty acids, total saturated 20:0 (g)	0.0914
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0978
Fatty acids, total polyunsaturated 17:1 (g)	0.0195
Fatty acids, total trans-monoenoic (g)	0.3000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0174
Fatty acids, total saturated 4:0 (g)	0.2196
Fatty acids, total trans (g)	0.3708
Riboflavin (mg)	0.1593
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.8760
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0060
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.5449
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.9221
Proline (g)	0.3432
Fatty acids, total polyunsaturated 18:1 t (g)	0.2673
Campesterol (mg)	6.7500
Glucose (dextrose) (g)	1.4033
Adjusted Protein (g)	0.0000
Cystine (g)	0.1052
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.5543
Copper, Cu (mg)	0.4906
Maltose (g)	0.0000
Zinc, Zn (mg)	2.4049
Total lipid (fat) (g)	34.0221
Vitamin K (phylloquinone) (g)	32.6638
Cholesterol (mg)	33.9000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0748
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	11.3045
Folate, total (g)	32.3239
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0117
Vitamin A, IU (IU)	714.9401
Energy (kcal)	359.6591
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2027
Fatty acids, total saturated 14:1 (g)	0.1032
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1111
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0027
Sugars, total (g)	5.1684
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0574
Vitamin C, total ascorbic acid (mg)	9.1160
Lutein + zeaxanthin (g)	26.5227
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3079
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	96.8241
Fatty acids, total saturated 16:0 (g)	3.9049
Carbohydrate, by difference (g)	12.2194
Vitamin D (IU)	18.9000
Fructose (g)	0.9273
Fluoride, F (g)	1.7683
Aspartic acid (g)	0.5885
Tyrosine (g)	0.2289
Potassium, K (mg)	353.7684
Fatty acids, total saturated 12:0 (g)	0.3153
Vitamin A, RAE (g)	136.7951
Serine (g)	0.3348
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2410
Fatty acids, total trans-polyenoic 22:4 (g)	0.0030
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0027
Fatty acids, total saturated 22:0 (g)	0.0275
Fatty acids, total saturated 14:0 (g)	1.0042
Histidine (g)	0.1486
Isoleucine (g)	0.2459
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0564
Niacin (mg)	1.6231
Water (g)	85.9643
Fatty acids, total saturated 8:0 (g)	0.1155
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.1388
Carotene, beta (g)	185.6487
Sodium, Na (mg)	11.8125
Iron, Fe (mg)	2.1673
Energy (kJ)	1503.7788
Ash (g)	1.3510
Caffeine (mg)	0.0000
Glycine (g)	0.2815
Fatty acids, total trans-polyenoic (g)	0.0708
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0182
Fatty acids, total saturated 18:2 undifferentiated (g)	11.6025
Fatty acids, total polyunsaturated (g)	12.0008
Vitamin E (alpha-tocopherol) (mg)	3.4545
Sucrose (g)	1.8575
Vitamin B-6 (mg)	0.1353
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1827
Vitamin D (D2 + D3) (g)	0.4800
Vitamin D3 (cholecalciferol) (g)	0.4800
Lysine (g)	0.2573
Beta-sitosterol (mg)	44.5500
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.1318
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0575
Starch (g)	0.4826
Pantothenic acid (mg)	0.3636
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1059
Fatty acids, total trans-polyenoic 18:3i (g)	0.0012
Thiamin (mg)	0.1660
Folate, food (g)	32.3239
Fatty acids, total saturated 20:1 (g)	0.2898
Fatty acids, total monounsaturated (g)	9.0800
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2622
Fatty acids, total polyunsaturated 16:1 t (g)	0.0327
Fatty acids, total polyunsaturated 17:0 (g)	0.0630
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	28.4870
Fatty acids, total polyunsaturated 16:1 c (g)	0.1641
Fatty acids, total saturated (g)	8.6052
Vitamin B-12 (g)	0.0480
Calcium, Ca (mg)	48.0936
Fatty acids, total saturated 10:0 (g)	0.2716
Galactose (g)	0.0004
Tocotrienol, gamma (mg)	0.2329
Alanine (g)	0.2835
Glutamic acid (g)	1.3844
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0345
Vitamin E, added (mg)	0.0000
Retinol (g)	121.5000
Leucine (g)	0.4368
Folate, DFE (g)	32.3239
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0696
Fiber, total dietary (g)	2.6615
Tryptophan (g)	0.0681
Threonine (g)	0.1858
Fatty acids, total polyunsaturated 18:1 c (g)	2.1253
Manganese, Mn (mg)	3.1219
Protein (g)	6.4685
Cryptoxanthin, beta (g)	0.0719
Fatty acids, total saturated 18:1 undifferentiated (g)	8.4642
Betaine (mg)	0.2306
Phosphorus, P (mg)	235.6967
Tocopherol, gamma (mg)	3.8540

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Roast pine nuts or slivered almonds in pan until very lightly browned. | 2. Set aside. | 3. Heat olive oil in a large skillet. | 4. Add onion, garlic, and red pepper flakes(if using) and saute until transparent. | 5. Add white wine and whipping cream and simmer for 3-4 minutes. | 6. Add Gorgonzola cheese and continue to simmer for 3 minutes. | 7. Cook Tortelloni according to package directions. | 8. Add roasted pine nuts, salt, pepper and drained Tortelloni to skillet. | 9. Turn off heat, cover and let sit for 2 minutes. | 10. Garnish with chives. | 11. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pine nut	1/4	cup	used toasted slivered	227.1375	4.4145	4.6204	23.0749
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	1		diced	28.0	6.537999999999999	0.77	0.07
garlic clove	2		chopped	-	-	-	-
white wine	2	tablespoons		-	-	-	-
heavy whipping cream	1/4	cup		102.0	0.8220000000000001	0.852	10.824000000000002
gorgonzola	1/2	cup	crumbled	-	-	-	-
spinach ricotta tortellini barilla	1	package	used	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
red pepper flake	1	pinch		-	-	-	-
chive	2	tablespoons	cut	1.8	0.261	0.1962	0.0438

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Ricotta-Spinach Tortelloni With Gorgonzola Sauce & Pine Nuts